2nd International Youth Chef Jamboree - Iycj2026

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2nd International Youth Chef Jamboree - Iycj2026 The International Youth Chef Jamboree (IYCJ) is coming to Henan, China in 2026!

We’re honored to have been appointed by the IYCJ Committee to host this amazing gathering of young culinary talents from around the world.

05/09/2026

🥢✨ [IYCJ 2026 Official Entry] Classic Sanhe Stir-fry from China! 🇨🇳
Meet 4th-graders Wang Jinxi & Xu Junbo and their delicious take on Sanhe Xiao Chao (三河小炒)—a beloved signature delicacy of Anhui’s thousand-year water town!
👨‍🍳 Presented by: Jinxi & Junbo
👥 Team: Class 6, Grade 4
🏫 Organization: Changjiang Road No. 2 Primary School (Xiangshuwan Campus, Hefei, China)
🥢 Dish: Sanhe Stir-fry (Sanhe Xiao Chao / 经典徽菜·三河小炒)
“Originating from the scenic thousand-year-old water town of Sanhe in Anhui Province, Sanhe Stir-fry (Sanhe Xiao Chao) is an iconic jewel of regional Huizhou cuisine. Prepared with crisp yellow garlic chives, fragrant pressed dried tofu, tender pork strips, and sweet onions flash-fried in a scorching wok, every bite bursts with freshness, aromatic depth, and delightful texture. Through their school's hands-on culinary labor practice, these two young chefs showcase how regional culinary heritage brings classmates together to cook, learn, and savor the rich cultural flavors of their hometown.”
❤️ Have you ever tasted the historic flavors of Anhui's thousand-year-old water town cuisine?
👍 Hit LIKE, leave a COMMENT, and SHARE to support Wang Jinxi & Xu Junbo in the 2026 International Youth Chef Jamboree!

05/09/2026

🍅✨ [IYCJ 2026 Official Entry] Tomato Scrambled Eggs from China! 🇨🇳

Meet 5th-grader Wang Jiameng and her delicious take on Fan Qie Chao Dan (番茄炒蛋)—the sweet and savory dish that defines childhood warmth!

👨‍🍳 Presented by: Jiameng
👥 Team: Class 1, Grade 5
🏫 Organization: Primary Youth Chefs Delegation (China)
🍅 Dish: Scrambled Eggs with Tomatoes (Fan Qie Chao Ji Dan / 番茄炒鸡蛋)

“Scrambled Eggs with Tomatoes (Fan Qie Chao Ji Dan) is universally cherished as the very first dish almost every young cook in China learns to master. Combining ripe, juicy tomatoes with tender, fluffy scrambled eggs, fragrant ginger, garlic, and fresh scallions, it strikes an irresistible harmony between sweetness and tartness. This cheerful red-and-gold plate is deeply rooted in family kitchens, symbolizing pure warmth, domestic happiness, and the sweet beginning of an inspiring culinary journey.”

❤️ What was the very first dish you ever learned to cook at home?
👍 Hit LIKE, leave a COMMENT, and SHARE to support Wang Jiameng in the 2026 International Youth Chef Jamboree!

05/09/2026

🍳✨ [IYCJ 2026 Official Entry] Golden Egg Fried Rice from China! 🇨🇳

Meet Angela and her delicious take on Dan Chao Fan (蛋炒饭)—the quintessential comfort dish loved by generations!

👨‍🍳 Presented by:
👥 Team: Youth Culinary Enthusiasts
🏫 Organization: Changsha Foreign Languages School (Changsha, China)
🍳 Dish: Golden Egg Fried Rice (Dan Chao Fan / 蛋炒饭)

“Egg Fried Rice (Dan Chao Fan) is the timeless soul food of Chinese cuisine, celebrated worldwide for its heartwarming simplicity and vibrant aromas. Prepared with fluffy rice tossed in a scorching wok alongside golden scrambled eggs, diced ham, and fragrant scallions, every single grain glistens with savory perfection. It embodies the art of everyday culinary mindfulness—bringing pure comfort to family dinner tables and teaching young cooks the essential harmony of heat, timing, and flavor.”

❤️ Who can resist a steaming bowl of comforting egg fried rice after a long day?
👍 Hit LIKE, leave a COMMENT, and SHARE to support Angela in the 2026 International Youth Chef Jamboree!

05/09/2026

🍖✨ [IYCJ 2026 Official Entry] Sweet and Sour Spare Ribs from China! 🇨🇳

Meet our talented young chef and his delicious take on Tang Cu Pai Gu (糖醋排骨)—the crowned jewel of traditional Chinese banquet delicacies!

👨‍🍳 Presented by: Culinary Showcase
👥 Team: Independent Young Chef
🏫 Organization: Youth Culinary Delegation (China)
🍖 Dish: Sweet and Sour Spare Ribs (Tang Cu Pai Gu / 糖醋排骨)

“Sweet and Sour Spare Ribs (Tang Cu Pai Gu) is one of the most celebrated masterworks in Chinese culinary tradition, famed for its mesmerizing sweet-and-tangy glaze and fall-off-the-bone tenderness. Originating from the historic Jiangnan region, achieving its iconic glossy amber finish requires fine wok control, carefully caramelizing sugar, aged vinegar, ginger, and aromatic spices to coat each succulent cut of rib. This harmonious blend of flavors embodies celebration, prosperity, and the timeless elegance of Chinese food culture.”

❤️ Have you experienced the authentic sweet and tangy glaze of traditional Tang Cu ribs?
👍 Hit LIKE, leave a COMMENT, and SHARE to support our young chef in the 2026 International Youth Chef Jamboree!

05/09/2026

🍜✨ [IYCJ 2026 Official Entry] Somen (Japanese Traditional Summer Noodles) from Japan! 🇯🇵
Meet LAC Team 2 and their delicious take on Somen (そうめん)—Japan’s iconic, 1,000-year-old summer comfort noodles!
👨‍🍳 Presented by: Takahashi
👥 Team: Washida Sakura, Isii Ayano, Washida Sayuri
🏫 Organization: LAC Team 2 (Japan)
🍜 Dish: Somen (Traditional Japanese Chilled Summer Noodles)
“Somen is a traditional Japanese noodle with a rich history spanning over 1,000 years. These delicate, thin wheat noodles are chilled and served with a savory dipping sauce, making them Japan's ultimate comfort food during hot summer days. A beloved seasonal tradition is Nagashi Somen, where noodles flow down a split bamboo chute with ice-cold spring water while diners catch them with chopsticks! Somen represents not only the beauty of Japanese food culture, but also the heartfelt joy of sharing a refreshing meal with family and friends.”
❤️ Have you ever tried catching chilled noodles flowing down a bamboo chute?
👍 Hit LIKE, leave a COMMENT, and SHARE to support LAC Team 2 in the 2026 International Youth Chef Jamboree!

05/09/2026

🍲✨ [IYCJ 2026 Official Entry] Tonjiru (Miso Pork Soup) from Japan! 🇯🇵
Meet Team LAC and their delicious take on Tonjiru (豚汁)—a quintessential Japanese comfort food!
👨‍🍳 Presented by: Takahashi
👥 Team: Arata Sakamoto, Naoki Murayama, Yuhei Kaneda
🏫 Organization: LAC (Japan)
🍲 Dish: Tonjiru (Traditional Pork & Root Vegetable Miso Soup)
“Tonjiru is more than just soup; it’s a warm embrace of seasonal produce and Japanese culinary tradition. Packed with pork, daikon, carrot, and burdock simmered in savory miso, it’s a staple at Japanese family tables, school festivals, and community gatherings.”
❤️ Do you love Japanese comfort food?
👍 Hit LIKE, leave a COMMENT, and SHARE to support Team LAC in the 2026 International Youth Chef Jamboree!

Every dish tells a story—what’s yours? 🍲✨Cada plato cuenta una historia, ¿cuál es la tuya?Submissions are officially ope...
19/08/2026

Every dish tells a story—what’s yours? 🍲✨
Cada plato cuenta una historia, ¿cuál es la tuya?
Submissions are officially open for the 2nd International Youth Chef Jamboree! We invite youth from around the world to showcase their traditional dishes and share the unique culture and heritage behind them. This is your platform to represent your country and let your voice be heard through the language of food.
¡Las inscripciones ya están abiertas para el 2º International Youth Chef Jamboree! Invitamos a jóvenes de todo el mundo a presentar sus platos tradicionales y compartir la cultura y tradiciones detrás de ellos. Este es tu espacio para representar a tu país y alzar la voz a través del lenguaje de la gastronomía.
🔗 Register now / Inscríbete aquí: https://iycj-2026.ly870629.workers.dev/iycj-pages/online

Every dish tells a story—what’s yours? 🍲✨Submissions are officially open for the 2nd International Youth Chef Jamboree! ...
18/08/2026

Every dish tells a story—what’s yours? 🍲✨
Submissions are officially open for the 2nd International Youth Chef Jamboree! We invite youth from around the globe to share their traditional dishes and speak up about the unique culture and heritage behind them.
This isn't just about cooking—it’s your platform to represent your country, celebrate cultural diversity, and share your voice with the world through the universal language of food.
🔗 Register & submit your story: https://iycj-2026.ly870629.workers.dev/iycj-pages/online

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